Africa

Explore your health with delicious foods

Whole-food nutrition is important to help keep your body clean and promote optimal health. We’ve compiled a few recipes here to help you get started with healthy meal planning.

TruHealth Signature Smoothie

Although our TruPlenish Shake is amazing on its own, you can experiment with adding different fruits and vegetables. Smoothies are incorporated every day on the 30-Day program, so it’s important that what you make pleases your palate! Personalize the following recipe with your favorite fruit(s), or experiment with a variety outside of your “normal.” The fruit to vegetable ratio in each smoothie must be 1:2.

Instructions: In a blender, combine fruit, kale/spinach, ice cubes, water, stevia, healthy fat and the TruPLENISH Nutritional Shake. Pulse a few times, then purée until smooth, scraping down the sides as necessary.

TIP

You can add 1 scoop of NutriVerus™ powder and 1 scoop of OsoLean® powder to give your smoothie an extra boost! Add water, unsweetened almond milk or coconut water to taste.

Green Smoothie

2 scoops of the Vanilla TruPLENISH Nutritional Shake

1 medium, organic pear, peeled if desired

2 cups chopped organic kale leaves with tough stems removed

1–1½ cup(s) water

12 ice cubes (use less for a less frozen texture)

Directions: Place pears, kale, water and ice cubes in a blender. Add TruPLENISH Nutritional Shake powder and pulse a few times, then purée until smooth, scraping down the sides as necessary.

Serve and enjoy!

Signature “Chocolate”

1 teaspoon carob powder or 100% cocoa powder

4 teaspoons coconut oil (liquid state)

1 teaspoon cinnamon powder

Pinch of sea salt

Pinch of stevia

4 teaspoons almond flour/meal

Directions: In a medium bowl, mix all ingredients together using a spoon or hand mixer. After the ingredients are thoroughly mixed, enjoy this treat in one of two ways (or both!): Serve as a pudding at room temperature or after refrigerating for 10–20 minutes. Or, from the bowl, arrange tablespoon-size helpings onto wax paper. Place wax paper into freezer and wait approximately 10 minutes for the portions to harden into miniature chocolate bars.

Herbed Salmon

4 salmon fillets, 6 oz. each

4 tablespoons fresh lemon juice

Sea salt and pepper

2 tablespoons olive oil

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh basil

Directions: Heat broiler with rack 4 inches from heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over top. Season with sea salt and pepper. Broil until salmon is just cooked but still moist (should flake with fork), 8–9 minutes. Remove the salmon’s skin. In a medium bowl, stir together remaining 2 tablespoons of lemon juice, oil, dill and basil. Spoon the sauce over the salmon and serve immediately. This makes more than one meal.

Tuna or Chicken Avocado Salad

1 tuna steak (cooked and flaked) or 1 chicken breast (diced/shredded)

½ apple (red)

1 avocado (ripe)

½ celery stalk

1 teaspoon dried dill

½ cup red onion

¼ teaspoon cumin

1 teaspoon lemon juice

Sea salt and pepper (to taste)

Directions: In a large bowl, mash up avocado with the back of a fork or a potato masher. Add in tuna/chicken, celery, red onion and apple. Mix well. Add in lemon juice, dill, cumin, salt and pepper. Mix well. Will keep up to one week in refrigerator.